Delicious served over pasta or rice.
Salt and pepper both sides of the chicken breasts. I cut my chicken breasts in half horizontally so they cook faster but you could also pound them out.
Add oil and chicken breasts into large skillet set on medium heat. Cook until = chicken is done and there is no pink in = center. This could take up to 5 minutes per side but will depend on = thickness of your chicken. Remove chicken from skillet and place on plate.
Add garlic, onion and red pepper flakes into skillet. Saute until fragrant. Add chicken broth, heavy cream, thyme, Parmesan and sun-dried tomatoes. Bring to a boil and reduce heat. Simmer for 10 minutes. Salt and pepper to taste.
Remove from heat and add chicken and basil. Serve over rice or pasta.
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Ooh – I just finished this for dinner! It was very good – loved the sauce. It is very mild but tasty. I used fat free half and half instead of heavy cream….I just can’t justify it in my every day cooking. As a result the sauce was a little thin so next time I will add a little cornstarch to the chicken broth to thicken things up a bit. I will make this again.
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